This Mediterranean Grilled Chicken features simply marinated chicken topped with a bright cucumber and feta salad. The marinade doubles as a dressing for the salad, so you get maximum flavor with minimal effort—perfect for summer barbecues or an easy weeknight meal the whole family will enjoy.
Grilled chicken is a staple in our house year-round. To keep it interesting, this Mediterranean version brings bold, fresh flavors from the marinade and the cucumber-feta topping. It’s simple to prepare yet feels special—great for guests or a satisfying family dinner.
Why We Love This Mediterranean Grilled Chicken Recipe
- Full of flavor. The marinade infuses the chicken, and the cucumber-feta salad adds a cool, tangy contrast that elevates the whole dish.
- Great for meal prep. Make a batch of chicken breasts and use them in rice bowls or salads throughout the week. Add the cucumber salad just before serving for the freshest texture.
- Healthy and vegetable-forward. Inspired by Mediterranean eating, this dish uses olive oil, fresh herbs, lean protein, and plenty of vegetables for a nutritious meal.
- Pairs well with many sides. Serve with roasted potatoes, orzo, or a grain salad—or keep it light with extra greens and lemony sides.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Chicken: Boneless, skinless chicken breasts are used and pounded to about 1/2 inch for even cooking. Other cuts will work but adjust cooking time accordingly.
- Marinade and salad: The marinade is delicious on its own for the chicken, and reserving a small portion to dress the cucumber-feta salad ties the flavors together nicely.
- Lemon juice: Freshly squeezed lemon juice gives the best flavor. Add a little zest to the marinade or salad if you like extra citrus brightness.
How To Make This Recipe
Step 1: Whisk together the marinade ingredients. Pound the chicken to an even 1/2 inch thickness.
Step 2: Place the chicken in a shallow bowl or a large resealable bag. Pour about 1/3 cup of the marinade over the chicken and massage it in. Chill for at least 30 minutes or up to overnight.
Step 3: Chop cucumbers, tomatoes, red onion, olives and dill for the cucumber-feta salad. Toss the salad with 2–3 tablespoons of the reserved marinade and chill until ready to serve.
Step 4: Toss the salad well and reserve the remaining marinade for basting the chicken while it grills.
Step 5: Remove the chicken from the refrigerator 15–20 minutes before grilling. Preheat your grill or grill pan to medium-high heat (about 400°F).
Step 6: Grill the chicken about 5 minutes per side, or until an instant-read thermometer reads just under 165°F (it will rise a few degrees while resting). In the last minute, brush with the reserved marinade. Let the chicken rest 5 minutes before serving and top with the cucumber-feta salad.
Recipe Tips
- Reserve some marinade. Keep 2–3 tablespoons to dress the salad and a little to baste the chicken while grilling. Once marinade contacts raw chicken it should not be reused unless boiled.
- Pound chicken evenly. Flattening to about 1/2 inch ensures uniform cooking and helps tenderize the meat.
- Use a thermometer. Grill temperatures and chicken thickness vary—use an instant-read thermometer to avoid overcooking. Aim for a grill surface around 400°F for best results.
- Grill or grill pan both work. This recipe is equally good cooked outdoors or on an indoor grill pan.
Storage
Store leftover chicken in an airtight container in the refrigerator for 3–4 days. Keep the cucumber-feta salad separate from the chicken to preserve texture. Freeze cooked chicken for up to 3 months; wrap in foil and place in a freezer bag.
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Mediterranean Grilled Chicken
Ingredients
For the Chicken
- 1½ lb chicken breast, pounded to about 1/2 inch thickness
- ½ cup extra virgin olive oil
- ¼ cup lemon juice (freshly squeezed)
- 3 garlic cloves, minced
- 1½ tsp dried oregano
- ½ tsp paprika
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ½ tsp sea salt
- ½ tsp black pepper
- 2 tsp honey (optional)
Cucumber Feta Salad
- 3–4 mini cucumbers, thinly sliced
- 5 oz grape tomatoes, quartered
- ¼ cup thinly sliced red onion
- ½ cup feta cheese
- ½ cup pitted Kalamata olives
- 1 Tbsp fresh dill
- 2–3 Tbsp reserved chicken marinade
Instructions
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Whisk the marinade ingredients together. Place chicken in a large resealable bag or bowl and add 1/3 cup of the marinade, massaging it into the meat. Refrigerate for 30 minutes or up to overnight.
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Prepare the cucumber-feta salad and toss with 2–3 tablespoons of the reserved marinade. Cover and chill.
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Reserve the remaining marinade for basting during grilling.
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Preheat the grill to medium-high (about 400°F). Allow the chicken to sit at room temperature for 15–20 minutes before cooking.
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Grill chicken smooth side down for about 5 minutes per side, with the lid closed. If the chicken sticks when you try to flip it, give it another minute. In the final minute, brush with reserved marinade. Remove when just under 165°F and let rest 5 minutes before serving.
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Serve chicken topped with the chilled cucumber-feta salad.
Notes
Cooking tips: Grill temperatures and chicken sizes vary—use an instant-read thermometer and aim for even pieces for consistent results.
Nutrition
Nutrition information is an estimate and should be used as an approximation.
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